Ham, Corn, Spinach & Cheesy Muffins
Gluten-Free Ham, Corn, Spinach & Cheesy Muffins
Gluten-Free • Easy • Savoury
Makes 12 muffins
Okay, I know I’m usually all about the sweet stuff… but now and then, a savoury recipe sneaks its way onto my page
These Ham, Corn, Spinach & Cheesy Muffins are soft, fluffy and packed with salty ham, sweet corn, spinach, red onion, fresh chives and plenty of cheese.
They’re perfect for breakfast, lunchboxes, snacks or a quick grab-and-go option when you want something savoury and satisfying.
And don't worry - I’m not abandoning the baking aisle anytime soon. These are one of my very few savoury recipes, but I promise more savoury recipes are coming!
Why you'll love these gluten-free savoury muffins
Besides the obvious...
Soft, fluffy and cheesy
Packed with ham, corn and spinach
Naturally gluten-free
Easy to make
Ready in around 30 minutes
Great for breakfast, lunch or snacks
Perfect for lunchboxes
A great grab-and-go option
Easy to customise with different vegetables
Freezer friendly
Ingredients in my cheesy corn muffins
Gluten-free plain flour - I use a gluten-free plain flour blend for these muffins. Regular plain flour should also work, and cassava flour may work as a grain-free option, although I haven't tested this recipe with cassava flour.
Baking powder - Helps give the muffins their lovely light and fluffy texture.
Eggs - Help bind the ingredients together and give the muffins structure.
Greek yoghurt - Adds moisture and helps create a soft, tender muffin.
Milk - Loosens the batter and keeps the muffins moist.
Butter - Adds flavour and a little richness.
Colby + parmesan - Because savoury muffins are always better with plenty of cheese.
Ham - Adds a salty, savoury flavour and makes the muffins more substantial.
Corn - Adds little pops of sweetness and texture.
Spinach - An easy way to add some greens to the muffins.
Red onion + chives - Add freshness and extra savoury flavour.
Garlic powder, salt + black pepper - Simple seasonings that bring everything together.
These easy gluten-free savoury muffins are soft, cheesy and packed with ham, sweet corn, spinach and red onion. A delicious breakfast, lunchbox or grab-and-go snack that's ready in around 30 minutes.
Ham, Corn, Spinach & Cheesy Muffin Recipe
Ingredients
180 g (1 1/3 cups) gluten-free plain flour - see tips for alternative options
2 tsp baking powder
½ tsp salt
¼ tsp garlic powder
2 eggs
150 g Greek yoghurt
60 ml milk
2 tbsp melted butter
100 g grated cheese (I used Colby!)
30 g finely grated parmesan
120 g (3/4 cups) corn
100 g finely chopped ham
½ small red onion, very finely diced
1 packed cup spinach, finely chopped
2 tbsp chopped chives
Black pepper, to taste
How to Make My Ham Corn and Cheesy Muffins
Preheat your oven to 180°C fan bake and grease or line a 12-hole muffin tin.
Start by preparing the vegetables. Add the diced red onion and chopped spinach to a pan with a small splash of oil and sauté for 2-3 minutes, until the onion softens and the spinach wilts.
This step is worth doing because it takes the raw edge off the onion and removes some of the moisture from the spinach, helping to keep your muffins lovely and fluffy rather than soggy.
Set aside to cool slightly.
In a large bowl, whisk together the eggs, Greek yoghurt, milk and melted butter until smooth.
In a separate bowl, combine the gluten-free flour, baking powder, salt and garlic powder.
Add the dry ingredients to the wet ingredients and gently mix until just combined. Don't overmix - a few little lumps are absolutely fine.
Fold through the grated cheese, parmesan, corn, ham, red onion, spinach and chives. Season with black pepper.
Divide the mixture between 10-12 muffin holes, filling them fairly generously.
Sprinkle a little extra cheese over the top if you want those gorgeous golden, cheesy edges.
Bake for 18-22 minutes, or until golden on top and a skewer inserted into the centre comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Top with some hot honey for some extra goodness!
Expert Tips
Don't skip sautéing the spinach and onion. It removes excess moisture and gives the vegetables a much nicer flavour.
Don't overmix the batter. Mix until everything is just combined for soft, fluffy muffins.
Flour options: I used gluten-free plain flour, but regular plain flour should also work well. Cassava flour may work as a grain-free alternative, although I haven't tested this recipe with it yet.
Make them extra cheesy. Sprinkle a little extra cheddar on top before baking for gorgeous golden, cheesy edges.
These are also a great way to use up leftover ham and vegetables sitting in the fridge.
Storage
Store these gluten-free savoury muffins in an airtight container in the fridge for up to 4 days.
They can also be frozen. Allow them to cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months.
Thaw in the fridge or reheat from frozen until warmed through.
Frequently Asked Questions
Can I use regular flour instead of gluten-free flour?
Yes. Regular plain flour should work well as a 1:1 substitute for the gluten-free flour in this recipe.
Can I use cassava flour?
Cassava flour may work as a grain-free alternative, but I haven't tested these muffins with cassava flour, so I can't guarantee the same texture or result.
Can I use frozen spinach?
Yes. Thaw the spinach first and squeeze out as much excess water as possible before adding it to the recipe.
Can I use different vegetables?
Absolutely. These savoury muffins are very forgiving. Try swapping or adding capsicum, spring onion, grated zucchini or other vegetables you have on hand.
Just be mindful of vegetables with lots of moisture, as they can make the muffins soggy.
Can I make these muffins vegetarian?
Yes! Simply leave out the ham and add a little extra corn, spinach or another vegetable instead.
Can I freeze these savoury muffins?
Absolutely. Allow them to cool completely before freezing in an airtight container. They're perfect to grab from the freezer when you need a quick snack or lunchbox addition.
Are these muffins gluten free?
Yes, when made with gluten-free plain flour, these muffins are gluten-free. Always check the labels of your individual ingredients if you need the recipe to be strictly gluten-free.
